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Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24
exotic fruits from Colombia
Jos Contreras-Caldern a, Lilia Caldern-Jaimes b, Eduardo Guerra-Hernndez a, Beln Garca-Villanova a,
a
b
Departamento de Nutricin y Bromatologa, Facultad de Farmacia, Universidad de Granada, Campus Universitario de Cartuja, 18012 Granada, Spain
Departamento de Biologa y Qumica, Facultad de Ciencias Bsicas, Universidad de Pamplona, Ciudad Universitaria, Pamplona, Colombia
a r t i c l e
i n f o
Article history:
Received 11 September 2010
Accepted 1 November 2010
Keywords:
Exotic fruits
ABTS
FRAP
Total phenolics
Ascorbic acid
Pulp
Peel
Seeds
a b s t r a c t
Twenty-four exotic Colombian fruits were evaluated for antioxidant activity and total soluble phenolics (TP)
(edible part, seed and peel) and ascorbic acid content (edible part). The antioxidant activities were evaluated
by ABTS (free radical-scavenging capacity) and FRAP (ferric reducing antioxidant power) methods. The ABTS,
FRAP, TP and ascorbic acid values in the edible part were 3.25 to 175 M Trolox equiv/g fresh weight (FW),
6.29 to 144 M Trolox equiv/g FW, 15.7 to 1018 mg gallic acid equiv/100 g FW, and 0.53 to 257 mg ascorbic
acid/100 g FW respectively. There were positive correlations between antioxidant activity (assessed by both
ABTS and FRAP) and TP and ascorbic acid with the FRAP and ABTS methods. The edible part of banana passion
fruits (P. tarminiana and P. mollisima) exhibited the highest values of antioxidant activity and total phenolics,
while the highest level of ascorbic acid was recorded in the edible part of guava apple and cashew. The seeds
with the highest values of antioxidant activity and total phenols were cashew, algarrobo, araz and coastal
sapote, while the peel of coastal sapote and algarrobo had the highest values of antioxidant activity and total
phenolics. To the best of our knowledge, this paper reports the rst evaluation of pulp, seed and skin of
Colombian tropical fruits with a view to their knowledge utilization for the development of novel functional
food products.
2010 Elsevier Ltd. All rights reserved.
1. Introduction
Colombia is one of the countries with the greatest variety of fruits
in the world. Its geographic diversity, with all classes of soil and
climates, allows 51,220 species of plants to ourish, second in number
only to Brazil. At least 150 fruits originate from Colombia and more
than 50 are acclimated fruits from Africa, Asia, Eurasia and Australia
(http://frudely.spaces.live.com/blog/).
The consumption of tropical fruits is increasing in both domestic
and international markets due to growing recognition of its value to
human health. Colombia boasts a large number of underexploited
native and exotic fruit species that are of potential interest to the
agroindustry and constitute a possible future source of income for the
local population. These fruits represent an opportunity for local
growers to gain access to special markets where consumers
appreciate the exotic character of such products and the presence of
bioactive compounds capable of preventing degenerative diseases
(Alves, Brito, Runo, & Sampaio, 2008).
In recent years, a wide variety of fruit products with benecial
health effects have been developed and marketed. However, only
limited information on the nutritional value and bioactive compounds
Corresponding author. Tel.: +34 958 243 866; fax: +34 958 249 577.
E-mail address: belenv@ugr.es (B. Garca-Villanova).
0963-9969/$ see front matter 2010 Elsevier Ltd. All rights reserved.
doi:10.1016/j.foodres.2010.11.003
2048
(6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid), a water-soluble analogue of vitamin E, FolinCiocalteu reagent (2.0 N) and Gallic acid
were purchased from Sigma-Aldrich Qumica (Madrid, Spain). L (+)
ascorbic acid was obtained from Carlo Erba Reagenti (Rodano, Italy).
Potassium persulfate, oxalic acid and other chemicals used were of
standard analytical grade.
2.2. Fruit samples
Twenty-four Colombian fruits (edible and non-edible parts) from
different areas in Colombia were analyzed (Table 1): borojo, coastal
sapote, pear apple, guava apple, American oil palm and macadamia
nut were obtained from Medellin (Antioquia); giant granadilla,
mountain papaya, cassabanana, banana passion fruits (P. mollisima
and P. tarminiana), cashew, arrayana and algarrobo were from Ccuta,
Pamplona and Ocaa (Norte de Santander); Brazilian guava and
pejibaye were purchased from Bucaramanga (Santander); araz,
aguaje, peach tomato, naranjilla, yellow mombin, cupuacu, abiu and
umar were obtained from Leticia (Amazonas). All samples were
obtained at eating ripeness.
2.2. Sample preparation
The fresh fruits were cleaned with tap water and then separated
into peel, seed and pulp (the latter corresponding to the edible part)
(Table 1). Immediately, the edible portion was chopped and
homogenized for 10 s and the non-edible portion (peel or seed) was
triturated using an Oster blender. The amount of sample homogenized
depended on the size of the fruit: for large fruits (giant granadilla,
mountain papaya, cassabanana and cupuacu), two samples were
triturated, for medium-size fruits (borojo, coastal sapote, peach apple,
guava apple, Brazilian guava, banana passion fruits (P. mollisima and P.
tarminiana), araz, naranjilla, yellow mombin, abiu, umar, pejibaye
and algarrobo) four or ve fruits were triturated and for small ones
(American oil palm, macadamia nut, aguaje, cocona, cashew and
arrayana) between ve and twenty fruits were triturated. The time
between chopping the fruit and beginning the extraction was 8
10 min.
Fruit extracts were obtained following the method described by
Prez-Jimnez et al. (2008) with slight modications. Two grams of
Table 1
Colombian fruit names and parts analyzed.
English name
Colombian name
Scientic name
Edible part
Non-edible part
Abiu
Aguaje
Algarrobo
American oil palm
Araz
Arrayana
Banana passion fruit
Banana passion fruit
Boroj
Brazilian guava
Cashew
Cassabanana
Coastal sapote
Cupuacu
Giant granadilla
Guava apple
Macadamia
Mountain papaya
Naranjilla
Peach tomato
Pear apple
Pejibaye
Umar
Yellow mombin
Caimo
Aguaje
Algarrobo
Corozo
Araz
Arrayana
Curuba criolla
Curuba quitea
Boroj
Guayaba agria
Maraon
Caja
Zapote costeo
Capoas
Badea
Guayaba-manzana
Macadamia
Babaco
Naranjilla
Cocona
Pera-manzana
Chontaduro
Umar
Ubos
Pouteria caimito
Mauritia exuosa
Hymenaea courbaril
American Oil palm olefera
Eugenia estipitata
Psidium sartorianum
Passiora mollissima
Passiora tarminiana
Borojoa patinoi
Psidium araca
Anacardium occidentale
Sicana odorifera
Callocarpum mamosum
Theobroma grandiorum
Passiora quadrangularis
Hibrido de psidium guajava
Macadamia Nut integrifolia
Carica pentagona
Solanum quitoense
Solanum sessiliorum
Bactris gasipaes
Poraqueiba sercea
Spondias mombin
Pulp
Pulp + peel
Pulp
Pulp + seed
Pulp + peel
Whole fruit
Pulp + seed
Pulp + seed
Pulp
Whole fruit
Pulp + peel
Pulp
Pulp
Pulp
Pulp
Whole fruit
Pulp
Whole fruit
Pulp + seed
Pulp + seed
Whole fruit
Pulp
Pulp
Pulp + peel
Seed
Seed
Seed,
Peel
Seed
Peela
Peela
Seed,
Seed
Seed,
Seed,
Seed,
Seed,
Peel
Peela
Peel
Seed,
Seed,
peel
peela
peel
peel
peel
peel
peel
peel
2049
Table 2
The antioxidant capacity (ABTS and FRAP), TP compound and AA content of Colombian tropical fruits (edible part).
Fruits
TP mg of GAEs/100 g of FW
AA mg/100 g of FW
Abiu
Aguaje
Algarrobo
American oil palm
Araz
Arrayana
Banana passion fruit (P. mollissima)
Banana passion fruit (P. tarminiana)
Borojo
Brazilian guava
Cashew
Cassabanana
Coastal sapote
Cupuacu
Giant granadilla
Guava apple
Macadamia nut
Mountain papaya
Naranjilla
Peach tomato
Pear apple
Pejibaye
Umar
Yellow mombin
13.7 0.12
27.8 0.64
7.60 0.35
7.84 0.11
11.4 0.14
23.8 0.94
114 3.28
175 4.18
3.88 0.50
39.9 0.92
125 1.02
3.25 0.37
3.50 0.32
4.07 0.11
11.0 1.19
61.9 0.38
3.88 0.22
3.71 0.35
6.77 0.05
8.88 0.24
4.48 0.32
3.98 0.18
5.86 0.46
8.50 0.03
21.0 2.52
70.2 3.62
26.7 1.89
16.4 1.31
20.2 2.44
48.8 1.40
131 0.64
144 1.88
6.29 0.86
44.8 1.98
115 15.2
6.49 0.47
8.56 0.07
9.59 0.25
16.3 1.39
50.2 0.42
18.6 0.08
7.63 1.36
12.2 0.85
15.2 0.49
8.92 0.82
14.1 0.16
20.3 0.35
8.60 0.57
83.0 0.45
281 2.25
97.2 2.69
80.5 3.44
111 3.64
187 3.87
635 2.71
1018 14.5
41.8 1.54
192 11.5
445 15.2
15.7 1.13
23.9 0.09
40.3 0.57
70.7 2.27
309 6.81
38.7 1.24
36.8 0.76
58.3 2.39
70.9 2.57
40.8 1.74
65.7 2.07
115 2.79
52.6 1.55
7.05 0.00
1.55 0.00
3.20 0.00
5.77 0.00
8.92 0.38
2.19 0.00
61.5 2.40
71.7 2.40
1.28 0.00
102 0.00
228 1.68
16.0 0.00
1.03 0.00
7.05 0.00
51.1 1.36
257 11.7
4.07 0.00
32.8 0.00
1.30 0.00
2.12 0.00
0.53 0.00
33.7 0.00
1.60 0.00
26.7 0.66
2050
Table 3
Pearson's correlation coefcients (r) between antioxidant capacity and antioxidant
compounds in the edible portion of 24 Colombian of fruits.
ABTS
FRAP
ABTS
a
b
c
0.958
Signicant at p b 0.001.
Signicant at p b 0.002.
Signicant at p b 0.01.
TP
a
Ascorbic acid
a
0.967
0.954a
0.605b
0.512c
Table 4
The antioxidant capacity (ABTS and FRAP) and TP compounds of seed from Colombian
fruits.
Seed of fruits
TP mg of GAEs/100 g
of FW
Abiu
Aguaje
Algarrobo
Araz
Borojo
Cashew
Cassabana
Coastal sapote
Cupuacu
Giant granadilla
Pejibaye
Umar
43.0 2.77
9.29 0.50
237 8.53
258 1.44
1.40 0.06
1690 42.3
4.93 0.11
246 1.83
94.8 1.28
11.1 0.02
5.21 0.76
35.8 0.62
66.6 0.99
20.0 0.53
428 9.38
440 7.77
4.92 0.16
1700 120
13.9 2.87
381 4.39
145 0.09
25.5 1.70
13.4 0.58
100 1.08
262 36.7
67.5 4.70
2013 60.3
1624 44.9
20.4 2.18
4851 105
36.8 0.14
1660 10.8
497 17.8
106 1.34
61.2 0.49
107 4.66
2051
FRAP
ABTS
a
Peel
ABTS
TP
ABTS
TP
0.962a
0.915a
0.906a
0.961a
0.967a
0.990a
Signicant at p b 0.001.
2052
Table 6
The antioxidant capacity (ABTS and FRAP) and TP compounds of peel from Colombian
fruits.
Peel of fruits
Algarrobo
American oil palm
Banana passion fruit
(P. mollissima)
Banana passion fruit
(P. tarminiana)
Borojo
Cassabanana
Coastal sapote
Cupuacu
Giant granadilla
Macadamia
Naranjilla
Peach tomato
Pejibaye
Umar
237 8.53
24 2.26
42.2 2.29
428 9.38
48.1 0.53
34.4 0.10
1712 42.5
282 15.8
246 8.22
48.9 2.84
36.7 0.07
288 8.41
8.37 1.57
11.7 0.14
273 3.32
49.9 2.09
11.3 0.20
9.50 1.41
10.8 0.10
11.7 0.83
17.1 3.15
8.04 0.01
14.6 1.75
35.5 1.25
377 8.06
65.3 1.00
20.3 2.75
23.5 0.31
21.1 0.23
27.2 2.08
28.9 0.42
26.5 1.80
61.5 2.16
96.9 0.83
1488 20.1
252 28.7
120 1.69
93.7 2.68
83.6 0.64
87.4 5.16
108 2.06
107 19.2
2053
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